It's been a while. I've been cooking - carefully thought out meals one or two days a week, rough one-dish meals rest of the week, which is the story of my life really. (which is another story on the main blog)
But for the moment, here is how to make perfect popcorn as taught to me by Cat.
1 cheap saucepan with lid. You want something that heats up fast. No fancy heavy bottomed cast iron rubbish.
Enough oil to cover the bottom of the pan.
Just enough popcorn to to form 1 layer at the bottom of the pan.
Toss the corn in the oil for a bit and turn on the flames.
I think you can take it off the heat when the popping is fast and furious, and just when it starts to slow down.
A pinch of salt is enough. Heh.
When I've tried to do it before Cat's wonderful advice, I've put too little oil and too much corn, the result - uneven burnt popcorn. I can't believe it's so easy.
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